Roast Pork and Apples
MAKES: serving
Ingredients
2 lbs pork tenderloin
2 Tbsp Dijon mustard
1 tsp sea salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp garlic powder
4 Granny Smith apples, sliced
1 red onion, sliced
2 garlic cloves, minced
1 tsp cinnamon
1 Tbsp olive oil
2 sprigs fresh rosemary
Directions
Place pork tenderloin in a bowl and coat with Dijon mustard.
In a small bowl, combine salt, pepper, thyme, and garlic powder. Mix well, then sprinkle over pork. Cover pork and refrigerate at least 30 minutes.
Preheat oven to 425°F.
In a large bowl, combine apples, onions, garlic, cinnamon, and oil. Toss to coat.
Place apple mixture in the bottom of a large roasting pan. Cover with rosemary sprigs and pork loin.
Roast uncovered for 25 to 30 minutes or until an instant-read thermometer inserted into center reads at least 145° F.
Remove from oven. Let cool 10 minutes before slicing.
Divide apple mixture into 5 equal servings. Slice tenderloin into 5 equal servings. Transfer apple mixture to a plate. Top with pork.